浓香型白酒香气成分研究+文献综述
关键词：浓香型白酒；顶空固相微萃取；气相色谱-质谱；感官评价
Characterization of aroma compounds of Chinese Strong-aroma liquors by gas chromatography–mass spectrometry and sensory evaluation
Abstract：8 different brands, different regions of strong-flavor liquors have been investigated by headspace solid-phase microextraction-gas chromatography-mass spectrometry（HS-SPME-GC-MS）and sensory evaluation. A total of 50 aroma compounds were detected and identified, including 29 esters, 7 acids, 7 alcohols, 4 aldehydes, 3 ketones and 1 phenols. Multivariate statistical data analysis (Principal Component Analysis, PCA) was applied to investigate the difference of aroma components in Chinese strong-flavor liquors and to evaluate the influence of different content of different aroma substances on the liquors. Sensory evaluation results showed that the differences on the sensory attributes of strong-flavor liquors mainly lies in cellar aroma,alcohols aroma and ester aroma. It has certain significance to effectively distinguish them from different brands and different regions has certain significance.
KeyWords：Chinese strong-flavor liquors；Headspace solid-phase microextraction（HS-SPME）；Gas chromatography-mass spectrometry（GC-MS）；Sensory evaluation
目 录
1 绪论 1
1.1 白酒概述 1
1.2 本课题的研究现状 1
1.2.1 白酒风成分的研究方法 3
1.2.1.1 顶空固相微萃取（HS-SPME）技术 4
1.2.1.2 气相色谱-质谱连用（GC-MS）技术 5
1.2.1.3 感官评价 5
1.3 本课题的研究目的和意义 6
2 实验部分 7
2.1 原料、试剂和仪器设备 7
2.1.1 实验原料 7
2.1.2 实验试剂 7
2.1.3 实验仪器设备 7
2.2 样品处理方法和分析条件 7
2.2.1 顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS） 7
2.2.2 感官评价 9
3 结果与讨论 10
3.1 香气分析 10
3.2 感官分析 15
3.3 PCA主成份分析 17
4 结论 19
致谢 20
参考文献 21
1 绪论
1.1 白酒概述
白酒（Chinese spirits）的标准定义是：以粮谷为主要原料，以大曲、小曲或麸曲及酒母等为糖化发酵剂，经蒸煮、糖化、发酵、蒸馏而制成的蒸馏酒[1]。又称烧酒、老白干、烧刀子等。酒质无色（或微黄）透明，气芳香纯正，入口绵甜爽净，酒精含量较高，经贮存老熟后，具有以酯类为主体的复合香。以曲类、酒母为糖化发酵剂，利用淀粉质（糖质）原料，经蒸煮、糖化、发酵、蒸馏、陈酿和勾兑而酿制而成的各类酒。
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